1/2 cup olive oil
1/2 lemon, juiced
2 tablespoons dried currants
1 onion, chopped
1 teaspoon black pepper
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch cubes
2 tablespoons honey
2 tablespoons Lemon Juice
1 (8 ounce) can refrigerated biscuit dough
1 large onion, quartered
1 tablespoon lemon juice
1/2 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
Warm olive oil in a small skillet over medium heat. Saute lemon juice in a small bowl until it dissolves in oil; stir in currants, onion and pepper.
Remove chicken from broth, with chicken joints in, and place in pot and, turning chicken every 10 minutes, about 20 minutes. Serve chicken with honey, lemon juice, flour and sugar.
Meanwhile, combine biscuit dough and onion and stir into broth mixture. Bring to a boil, stirring constantly. Reduce heat, and let stand about 10 minutes.
Heat olive oil in a large skillet over medium heat. Add garlic and cook until lightly browned; stir-fry 3 to 4 minutes. Add chicken and brown well; add mushrooms, corn and orange zest. Heat to medium-high heat.
Stir in flour, sugar, bouillon, salt and pepper. Return chicken to pot with drumsticks and spoon drizzle mixture over chicken. Simmer until chicken is cooked through, about 30 minutes.